Plant-based chick'n & squash tagine

Heat the oil over a medium-high heat in a shallow flameproof casserole or large sauté pan that has a tight-fitting lid. Fry the onion and garlic for 5-6 minutes until starting to soften. Tip in the squash with a pinch of salt and fry for another 7-8 minutes until the squash is just taking on a little colour.

Stir the spices into the pan, then add the olives, sliced lemon and stock. Bring to the boil, then cover with a lid, lower the heat to a gentle simmer and cook for 15 minutes.

Stir in the chick’n pieces and simmer, covered, for 10 minutes or until the squash is completely tender and the chick’n is piping hot throughout. Add a splash more water if it looks a bit dry. Scatter with coriander and serve with couscous or flatbreads, if liked.